Hibiscus Orange And Vanilla Agua Fresca Food

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HIBISCUS-LEMON AGUA FRESCA



Hibiscus-Lemon Agua Fresca image

Provided by Nils Bernstein

Categories     Tea     Non-Alcoholic     Kid-Friendly     Iced Tea     Summer     Lemon Juice     Drink     Small Plates

Yield Makes about 7 cups

Number Of Ingredients 3

1 cup dried hibiscus flowers or 10 hibiscus tea bags
1/4 cup sugar or agave syrup
2 tablespoons fresh lemon juice

Steps:

  • Bring hibiscus, sugar, and 8 cups water to a boil in a large pot over high heat. Reduce heat to low and simmer 10 minutes. If using hibiscus flowers, strain mixture through a fine-mesh sieve into a large bowl; discard solids. If using tea bags, discard bags, then transfer mixture to a large bowl. Chill until cold, at least 2 hours. Transfer to a pitcher, pouring slowly so any fine particles remain in bowl. Stir in lemon juice.
  • Do Ahead
  • Aqua fresca can be stored in an airtight container and chilled for up to 5 days.

HIBISCUS, ORANGE, AND VANILLA AGUA FRESCA



Hibiscus, Orange, and Vanilla Agua Fresca image

True, this concoction is slightly more complex than lemonade. But so are most relationships.

Provided by Andy Baraghani

Categories     Bon Appétit     Summer     Tea     Chile Pepper     Vanilla     Drink     Non-Alcoholic     Lime Juice     Orange     Birthday

Yield Serves 4

Number Of Ingredients 7

1 vanilla bean, split in half lengthwise
1 Thai chile, split in half lengthwise
4 (3-inch) strips orange zest
1/2 cup dried hibiscus flowers or 24 hibiscus tea bags
1/2 cup sugar
1/2 cup fresh lime juice
Thin lime wheels (for serving)

Steps:

  • Scrape vanilla seeds into a medium saucepan; add pod, chile, orange zest, hibiscus, sugar, and 2 cups boiling water. Let steep until infusion cools to room temperature, about 30 minutes. Strain through a fine-mesh sieve into a large bowl, pressing on solids. Stir in lime juice and 2 cups cold water; chill agua fresca 1 hour.
  • Divide agua fresca among ice-filled glasses. Garnish with lime wheels.
  • Do Ahead
  • Agua fresca can be made 3 days ahead. Cover and chill.

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